Posts Tagged ‘cinnamon’
It’s hard to say no to seconds. Especially when seconds include stuffing, homemade cranberry sauce and gravy (if you partake in the traditional Thanksgiving food.)
Lucky for us, we have a local ATX food blogger whose blog is dedicated to health. As a person who used to eat fast food twice a day, Allen is transforming his personal health through a whole foods diet. His blog is wonderful inspiration and a testament to the power of real food.
Check out his tips for healthy eating, and visit his blog for more ideas on how you can up the health of your day-to-day life.
Quick Tips and a Recipe for a Healthy Thanksgiving
Thanksgiving, and the holiday season, is upon us and it can be a difficult time to stay healthy. I’d like to share some quick tips for healthy eating during the holiday season. The most important tip is to be prepared. When we aren’t prepared, it’s easier to make poor food choices.
If you will be visiting friends and/or family, give the party host a call to ask what they dishes they will be serving. Let’s say the host mentions a salad, you could ask that the dressing be placed on the side so that you can add as little (or none) when you create your plate. Leave the leftovers at the host’s house so that they won’t tempt you the following day.
If you are hosting a holiday meal, I challenge you to look at using healthier substitutes in your menu.
- In.gredients is a great place to find healthy fruits and vegetables.
- Reduce the amount of oil and butter used in your recipes.
- Try fat-free and lower sodium broths.
- Use a natural sweetener instead of sugar where possible.
- Use almond milk and other non-dairy milk to save on fat and calories and increase nutrition.
- Opt for roasted and steamed veggies instead of fried.
- Use super-healthy sweet potatoes instead of regular white potatoes.
Other ideas include eating slower – experts say that eating slower and chewing your food more can make you feel more satisfied. Alternatively you could take a break mid-meal to let your digestive system relax. Another great way to cut back is to use a smaller plate so less looks like more. Choose foods that are high in water and/or fiber. These foods will make you feel full faster. You could also offer to take a family walk after the holiday meal.
Lastly, and most importantly, have fun with your friends and family. Remember that the holiday season is more about sharing time with friends and family rather than overdoing it at meal time.
Here is a healthy recipe for a side-dish that is perfect to take with you to a dinner party or to offer to your guests at your holiday dinner party.
Roasted Butternut Squash with Cinnamon
- one pound butternut squash
- 1 tbsp maple syrup
- tiny dash of extra virgin olive oil
- Cube butternut squash (or buy it pre-cubed) and place in bowl
- Sprinkle cinnamon to lightly cover the squash
- Put olive oil and stevia on the squash
- Mix squash to make sure it is fully coated
- Bake it at 400 for about 20 minutes
Have a great (and healthy) Thanksgiving holiday!
It’s time for a dessert. Having gone a week of daily recipes without offering up a dessert seems down right silly.
To make up for it, we bring you a recipe that has Fall written all over it. There’s something about pair
ing apples with cinnamon that turns any dish into a perfect celebration of the season. The fantastic thing about this recipe is that it only has a few in.gredients, is easy to make, and it seems kind of fancy.
So, to make the dessert debut, we give you baked apples stuffed with toasted walnuts, honey and cinnamon.
Adapted from The Greedy Gourmet
- 1 tsp ground cinnamon
- 4 tbsp honey ($3.50 a pound, $.44 for 4 tbsp)
- 2 tbsp brown sugar (optional) ($2.25 a lbs, $.14 for 2 tbsp)
- 4 oz walnuts, roughly chopped ($2.75 for 4 oz)
- 4 Top of Texas apples ($1.90 a pound)
- lemon juice ($2.00 a pound, approximately $1.00 for 1 lemon)
approximate in.gredients total: $6.23
approximate cost per person for a family of four: $1.55
Heat the oven to 375 degrees. Mix the chopped nuts with the cinnamon and honey in a bowl. If you are feeling the need for an extra sweet kick, add in the brown sugar.
Next, you will want to core the apples-scooping out the insides so you have enough room to stuff in the nut mixture. You will also want to score (make shallow cuts) the apples around the middle. Place the apples in a baking dish.
This is where it gets fancy, messy and a can be a little bit frustrating. You will want to fill the apples with the nut mixture, which works best if you spoon a little in the apple and carefully use your fingers to pack the apple full.
Our local, Top of Texas apples are pretty adorable and tiny, so the stuffing might be challenging. If you get to a point where you feel like throwing the whole dish out the window, take a step back and make a few tweaks. You can easily cut the apples up, toss with the nut mixture and bake it into a crumble. Both ways are going to taste delicious, so do whatever is the easiest for you.
You will then bake the apples 30-40 minutes until the apple is golden and soft. If the apple starts to brown before it is ready, you can cover it with foil.
This dish is delicious served with greek yogurt (a healthier option than ice cream.)
A few notes on the recipe. Small apples will need a shorter cooking time, so make sure to keep your eye on them when they are baking. And if you have extra nut mixture, place it in a separate baking dish, cover it with foil, and pop it in the oven with the apples. That way you can serve the apples with the extra stuffing and nothing goes to waste.
by Janice Marie Foote
Ingredients (to taste)
measure water out in pitcher/storing bottle minus room for lemon juice and ginger/sediment
fresh chopped ginger
fresh-squeezed lemon juice
1. Brew all ingredients in order 1-4 on stove top at low heat
2. Boil in (5) honey last 3-5 minutes
3. Let cool on stove top
4. Bottle/pitcher all and refrigerate (all = including ginger/natural sediment)
5. Pour whole or strain each serving to get pure ginger brew with or without ginger/sediment
6. Reheat serving for colder weather or straight cold serving for warmer weather
by Brian Nunnery
I call these “Awess Waffs” – but called them “Awesome Waffles” in the title to not sound too silly.
Yields: 4-5 large, thick waffles
1.75 cups flour
2 tsp baking powder
0.5 tsp salt
1 tbsp sugar
1.75 cups milk
0.5 cups canola oil
1.5 tsp vanilla extract
3 tsp ground cinnamon
1. Turn your waffle iron on and heat your oven to 200F. When you’re making the waffles, you’ll place done waffles on a baking sheet inside the oven to keep ’em warm until serving.
2. Mix the dry ingredients in a mixing bowl. Mix the wet ingredients in a separate mixing bowl. Pour the wet ingredients into the dry, mixing just until they’re completely combined. At this point you’re ready to pour the batter into your waffle maker and make waffles!
Goes best with: pure maple syrup, powdered sugar, cinnamon-based granola
A tall cup of chocolate with a warm twist of cinnamon and cozy vanilla should get your spirits bright if they’re not already. Mexican hot chocolate’s got what you need! Here’s the know-how for you from Food.com.
If a bolder, spicier cup’s your craving, try adding a little pinch of cayenne and some crushed Ancho chilis. Now that is a hot cocoa! Mmm, mmm.
(image: 2 Stews)